Enjoy Easter Leftovers with “Round 2 Recipe” Ideas
What’s not to love about this weekend? Easter lilies are so fragrant and vases of tulips are so vibrant. I’m looking forward to my family’s traditional holiday feast of baked ham, roasted turkey, homemade mashed potatoes with lots of real butter, deviled eggs, plus assorted homemade pies. There most likely will be food left over, and I LOVE leftovers!
Before you think I’ve lost my mind, let me set the record straight. I do not define leftovers as turkey with a squirt of mayo between sliced bread. Reheating a slice of ham doesn’t count either. When I refer to “leftovers,” I’m talking about turning these “precooked proteins” into fabulous weeknight dinners!
My quick tips include cutting up leftover holiday turkey or ham. Then place 1½ to 2-cup servings per freezer bag, and then lay the bags flat in your freezer. Take out a serving at a time for a quick and easy meal.
Below are Top 10 “Round 2 Recipe” ideas I complied from recipes that have been featured previously on TheFieldPosition.com and in the Let’s Cook cookbook, which was printed last year by the Iowa Food and Family Project:
- Garden Turkey Salad – If you click on this link, you’ll see the real title is “Garden Chicken Salad.” I often substitute chicken for turkey and vice versa. It’s all good!
- Turkey & Blueberry Salad – The beautiful photo of this salad just looks like spring on a plate. I’m hoping there’s leftover turkey this weekend, just so I can make this one soon!
- Asparagus & Ham Casserole – This recipe is perfect for a spring brunch including Mother’s Day.
- Ham & Asparagus Sandwiches – Doesn’t this sandwich look like spring on a plate? Plus, Ciabatta makes everything better IMHO.
- Put a new twist on the Rachel Sandwich by adding an egg like the Reub-egg-en Sandwich.
- Sausage and Deviled Egg Salad Sliders – I’m intrigued by this recipe and think it will be the perfect use for the breakfast sausage that’s in my freezer.
- Turkey Pot Pies – With spring fieldwork underway, this is a great go-to recipe.
- Turkey and Noodle Toss – Noodles… enough said!
- Southwestern Turkey Salad – This recipe tops my “must try” list for a summer potluck.
- Scalloped Eggs and Ham Casserole – This recipe from the Iowa Egg Council is featured below.
What’s stopping you from trying a new recipe or two? I’ve read the average family eats nine different meals at home. NINE. If I left it up to my kids, they’d probably rotate between these five recipes: spaghetti pie, baked tacos, pizza casserole, breaded tenderloins and lasagna. But the foodie in me likes to try recipes that look and/or taste gourmet but are quick and easy to make.
I’m often inspired by beautiful food photography in magazines, coffee table cookbooks and even my Facebook newsfeed. In fact, Facebook is responsible for me selecting today’s featured recipe for Scalloped Eggs and Ham Casserole. I hope you find it intriguing, too! Let me know how you like it if you try it.
Scalloped Eggs and Ham Casserole
6 hard-boiled large eggs, peeled and sliced
1 cup chopped cooked ham
¼ c. chopped red bell pepper
2 cups jarred alfredo sauce, divided
1 tablespoon butter
1/3 cup Panko or soft bread crumbs
1/3 cup finely shredded Parmesan cheese
Chopped fresh Italian parsley
- Preheat oven to 400 degrees Fahrenheit.
- Lightly grease a 1-quart casserole. Layer half of the eggs, ham, and red pepper in the casserole dish. Top with 1 cup of alfredo sauce.
- Repeat layers.
- In saucepan, melt butter. Stir in panko and cheese. Evenly sprinkle over egg mixture in dish. Bake, uncovered for about 20 minutes or until it’s bubbly and the top is golden. If desired, sprinkle with parsley.